Take a skewer and make some holes all around the cotechino. This will prevent the skin from breaking while cooking.

Put it in a big enough pot and cover it with cold water. Bring to a boil, reduce the flame to low and simmer for 2.5 to 3 hours.

When ready, let it cool down completely and then cut it in 2 cm – ¾ inch slices.

Boil and mash the potatoes with a potato ricer.

Put the mashed potatoes in a pot on a slow fire. Add the milk, butter, nutmeg and salt and mix well until the butter has melted. Remove from the fire.

Blend for 1 minute with a hand mixer until light and fluffy.

Serve warm with the sliced cotechino.